Chimichurri Glazed Grilled Chicken Wings – Fresh Herby Garlic Topping Post-BBQ

There’s a reason chicken wings are the undisputed king of backyard grilling. When they hit a hot grill, the skin crisps up, the fat renders, and every bite is packed with smoky, savory goodness. Now imagine those wings fresh off the grate, then tossed in a vibrant, herb-packed chimichurri sauce that brings a burst of garlicky, tangy freshness to every single wing. This grilled chicken recipe takes wings to the next level. Instead of a heavy, sticky sauce that overwhelms, we’re using a bright Argentinian-inspired chimichurri glaze that’s added after grilling. It means you get the best of both worlds: perfectly charred, crispy skin from the charcoal grill or gas grill, and a fresh, zesty topping that cuts through the richness. It’s a BBQ recipe that feels gourmet but is beginner-friendly, making it perfect for your next cookout. —

Recipe Card

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Instructions

1. Prep the wings: Pat chicken wings completely dry with paper towels. This is key for crispy skin. In a large bowl, toss wings with olive oil, salt, pepper, and garlic powder until evenly coated.
2. Make the chimichurri: While the grill heats, combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, and salt in a food processor. Pulse until finely chopped but still slightly chunky. Set aside (do not grill this sauce—it’s a fresh topping!).
3. Preheat the grill: For a charcoal grill, set up a two-zone fire with hot coals on one side. For a gas grill, preheat to medium-high (around 400°F) and leave one burner off for indirect cooking.
4. Grill the wings: Place wings over direct heat, skin-side down. Grill for 5-7 minutes per side until they have nice char marks and the skin starts to crisp.
5. Move to indirect heat: Transfer wings to the cooler side of the grill. Cover and cook for 15-20 more minutes, turning occasionally, until internal temperature reaches 185°F and the meat is tender and pulls away from the bone.
6. Glaze and serve: Remove wings from the grill and place them in a large mixing bowl. Drizzle with half of the chimichurri sauce and toss to coat. Transfer to a platter and serve with the remaining chimichurri on the side for dipping.

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Grilling Tips for Perfect Wings

• Extra crispy skin: Pat wings dry and let them sit uncovered in the fridge for an hour before grilling. This dries out the skin, which equals maximum crispiness.
• Don’t rush the char: Let the wings develop a good crust over direct heat before moving them. The char adds essential smoky flavor that pairs beautifully with the fresh chimichurri.
• Chimichurri timing: Always add the chimichurri after grilling. If you brush it on during cooking, the herbs will burn and turn bitter. The fresh, uncooked sauce is what makes this dish shine.
• Temperature check: Chicken wings are done when they reach 185°F. They’re small, so they cook quickly; keep an eye on them to avoid overcooking.

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Delicious Variations

• Smoky Chipotle Version: Add 1-2 minced chipotle peppers in adobo sauce to the chimichurri for a smoky, spicy kick that complements the charcoal grill flavor.
• Lemon-Herb Version: Swap red wine vinegar for white wine vinegar and add fresh oregano and thyme to the chimichurri for a Mediterranean-inspired twist.
• Spicy Version: Increase the red pepper flakes to 1 teaspoon and add a finely chopped serrano pepper to the chimichurri for serious heat.
• BBQ Chimichurri Version: Mix 2 tablespoons of your favorite BBQ sauce into the chimichurri for a sweet-and-savory hybrid that still keeps things fresh.
• Smoked Wings: If you have a smoker, smoke the wings at 225°F for 1.5 hours, then finish over high heat on the gas grill to crisp the skin before tossing with chimichurri.

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Storage and Reheating Instructions

Storing leftovers: Store wings in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri separate if possible to prevent the herbs from turning brown.

Reheating without drying out: The best way is in the oven at 375°F for 10-12 minutes, or on the grill over indirect heat until warmed through. Avoid microwaving—it will make the skin soggy. For extra crispiness, reheat in an air fryer at 375°F for 5 minutes.

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Frequently Asked Questions (FAQs)

How long do you grill chicken wings on a gas grill?
On a gas grill at medium-high heat (400°F), wings typically take 20-25 minutes total. Grill over direct heat for 10-12 minutes to get a nice char, then move to indirect heat for another 10-15 minutes until fully cooked.

What temperature should grilled chicken wings be?
Chicken wings are safe to eat at 165°F, but for the best texture—tender meat that pulls cleanly from the bone—you want to cook them to 185°F. This breaks down connective tissue and ensures juicy, fall-apart wings.

Can I use this chimichurri recipe on a charcoal grill?
Absolutely! A charcoal grill adds an incredible smoky depth that pairs perfectly with the fresh, herby chimichurri. Use the two-zone method: pile coals on one side for direct heat and leave the other side empty for indirect cooking.

Should I add chimichurri before or after grilling?
Always add chimichurri after grilling. The sauce is meant to be fresh and vibrant. If you add it during grilling, the herbs and garlic will burn, turning bitter and ruining the flavor.

Can I grill chicken wings from frozen?
It’s not recommended. Frozen wings will steam instead of sear, resulting in rubbery skin. Always thaw wings completely in the refrigerator before grilling for the best results.